Recipe

• Servings: 20/25 cookies
• Time: 10 min + 30 min rest + 15 min baking
• Level: easy

Ingredients:

• 1 tbsp instant coffee
• 40g plant milk
• 45g coconut oil
• a few drops vanilla, coffee or hazelnut extract
• 90g cane sugar
• 180g oat flour
• 1/2 tsp baking soda

Decoration:

• dark chocolate
• grain of hazelnuts, pistachios or almonds

Method:

In a bowl combine instant coffee, hot plant milk, melted coconut oil and the flavoring of your choice.
Add the sugar and give a quick stir before adding in the flour and baking soda. Mix well with a spatula or your hands.
Shape a ball and wrap it with parchment paper or a plastic food bag. Let rest in the fridge for half an hour.
Roll the dough very thing (about 2 mm) and cut out the biscuits with a cookie cutter or a pastry ring. Carefully move the cookies to a baking tray lined with parchment paper or a silicon baking mat.
Bake for 15/20 minutes at 180°C (356°F). Let the biscuits cool down and drizzle them with the melted chocolate. Sprinkle the grains on top before the chocolate settles.
If the weather is hot, store the in the fridge.
They last up to 2 weeks in a air-tight container.

Enjoy!